The perfect family-friendly dish for parties, starters or as a side!

Chickpea Raddichio Cups recipe

Chickpea Macadamia Raddichio Cups

Recipe by Brittany Darling, Accredited Nutritionist + Herbalist.

Vegan, Dairy-Free, Gluten-Free, Sugar Free.

Serves 2-3.
Overnight soak, 15 minutes prep, 40 minutes cooking. 


  • 2 cups of dried chickpeas* 

  • 1 cup of soaked macadamias*
  • 1 clove of garlic
  • Juice of 1 lemon
  • 1/2 cup olive oil*
  • 1 radicchio lettuce
  • 1/2 bunch of fresh parsley
  • Pinch of salt*
  • 1 tsp sumac*
  • 1 tsp cumin*

*available at Naked Foods


    Chickpeas & Macadamias:

    1. In separate bowls, cover the chickpeas and macadamias with water and leave to soak overnight.
    2. Drain and add chickpeas to a pan of boiling water. Bring to the boil, then reduce to a simmer for 25 minutes. Remove from the heat and set aside.

    Chickpea & Raddichio Cups:

    1. Drain the chickpeas and macadamias.
    2. Preheat the oven to 180C.
    3. Add half the chickpeas (1 cup) to a food processor with the macadamias, garlic, lemon juice, olive and a pinch of salt. Blitz until everything is well combined and has a paste-like consistency.
    4. Add the remaining chickpeas (1 cup) to a lined baking tray and drizzle with a little olive oil and then season with the sumac, cumin and some salt. Bake in the oven for 30-40 minutes, or until golden and crunchy looking.
    5. Wash the radicchio and remove a few of the leaves, being careful not to tear the leaves.
    6. Add a heaped tablespoon to each lettuce cup, gently pressing it onto the bottom of the leaf and the top with the cooked chickpeas and fresh parsley. 

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